Wild Food From Land and Sea VERY FINE FIRST EDITION

Marco Pierre White

ISBN 10: 0091772540 / ISBN 13: 9780091772543

Published by Ebury Press, UK, 1994

About this Item

A very fine first printing with slight rubbing to the corners in a fine dustwrapper that curiously may have been removed during referral as the corner rubbing to the book is absent, making this a lightly read { if at all }, super copy. Seller Inventory # 004374

Bibliographic Details

Title: Wild Food From Land and Sea VERY FINE FIRST ...

Publisher: Ebury Press, UK

Publication Date: 1994

Binding: Hardcover

Condition: Very Fine

Dust Jacket Condition: Fine

Edition: 1st Edition

About this title

Synopsis:

This collection of recipes aims to make the secrets of Marco Pierre White's success accessible to all amateur cooks, and is full of tips and hints based on his feeling for the potential in natural foods from the land and the sea.

About the Author:

Born in Leeds in 1961, Marco Pierre White was the first British chef (and at the time, the youngest chef anywhere in the world) to win three Michelin Stars. He trained at the Hotel St. George in Harrogate, North Yorkshire and later at the Box Tree in Ilkley, West Yorkshire. Arriving in London as a 16-year-old with “£7.36, a box of books and a bag of clothes” he began his classical training as a commis under Albert Roux and Michel Roux at Le Gavroche. At 24, he became head chef and joint owner of Harveys in London and later moved to found The Restaurant Marco Pierre White at the former Hyde Park Hotel, where he won his third Michelin star.

In 1999, White retired from the kitchen. His work as a restaurateur now includes The Yew Tree Inn, Frankies, and the Marco Pierre White Steak & Alehouse. His first cookbook, White Heat, was published in 1990. He is also author of The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef.

marcopierrewhite.org